2kg Pork/Bacon Ribs
1 Litre Chicken Stock
6 Tablespoons Maple Syrup
2 Tablespoons Brown Sugar
2 Tablespoons Cider Vinegar
2 Tablespoons Browne's Sauce
1 Heaped Teaspoon Mustard Powder
Bacon ribs will obviously be saltier than pork ribs, but they work very well. If you are using pork ribs then place the ribs in a large saucepan of chicken stock and bring to the boil. Just use water for bacon ribs. When boiling, turn the heat down until you get a gentle simmer and then cook for about an hour until tender.
Drain the ribs and put them in a large dish or baking tray. Gently warm the syrup, sugar, vinegar, mustard, and Browne' Sauce in a pan until the sugar has melted. Pour onto the ribs ensuring they are well coated. Put the ribs into your fridge for at least 3 hours.
Fire up the barbeque and cook the ribs for about 10 minutes, basting them with the marinade as they cook. If it's not barbeque season then a grill, griddle, or hot oven will work just as well.